These Paleo Pumpkin Pecan Muffins are the perfect fall flavored treat; healthy enough for breakfast or eaten as an afternoon snack. This gluten free pumpkin muffin recipe is made in a food processor or high powered blender and is ready to bake in 5 minutes.
Fluffy and moist, with a slightly crumbly texture and a full-on fall flavor of pumpkin and maple - yep, these are the BEST Paleo pumpkin muffins!
You may or may not have noticed, but pumpkin is one of my all time favorite baking ingredients. From pancakes to cupcakes, cookies to protein bars, I find a use for it in any and all types of recipes!
And these irresistibly delicious Paleo pumpkin pecan muffins are the perfect use for that lonely can of pumpkin puree you have sitting in the pantry.
Healthy Paleo Pumpkin Muffins
These simple muffins are:
- Actually healthy - refined sugar free, gluten free, made with wholesome ingredients
- Easy to make - the batter is blended in a food processor/blender
- Paleo and gluten free - no dairy, no flour, no vegetable oil, no refined sugar
- Absolutely delicious - sweet, nutty and flavorful
In fact, even my children (who aren't incredibly fond of pumpkin) love these pumpkin spice blender muffins. Always a win in my book!
This is a fall muffin recipe that you'll come back to again and again, year after year.
Ingredients in Pumpkin Pecan Muffins
Here's what you need to make these contest winning pumpkin muffins:
- pumpkin puree
- almond milk
- eggs
- maple syrup
- molasses (or maple syrup)
- avocado oil (or olive oil)
- vanilla extract
- almond flour
- coconut flour
- tapioca flour (or arrowroot starch)
- raw pecans
- baking soda
- pumpkin pie spice
- salt
No substitutions (besides those listed in parenthesis) are recommended. However, if you try a substitution please let me know how it works out in the comments. Readers are always interested in how to make recipes egg free or use a different flour combination.
How to make Paleo Pumpkin Pecan Muffins
These 5 minute Paleo pumpkin muffins literally take that long to throw together - just 5 minutes! The batter is made in a food processor or high powered blender, poured into a lined muffin pan and baked in the oven. The easiest pumpkin recipe!
Here's what you need to do:
First, preheat your oven to 350 degrees F.
Make the Muffin Batter
Then, add all of the wet ingredients to the food processor. This includes the pumpkin, almond milk, eggs, maple syrup, molasses, avocado oil and vanilla extract. Blend until well combined.
Next, add in the remaining muffin ingredients: almond flour, coconut flour, tapioca flour, pecans, baking soda, pumpkin pie spice and salt. Blend, stopping a few times to scrape the sides of the food processor/blender, until the batter is well combined.
Note: the pecans will be unrecognizable (fully blended into the batter). But, if you want visible pecans, then add them after the batter is finished. Pulse the batter a few times to chop them into smaller pieces.
Place Batter into a Lined Muffin Pan
Next, scoop the batter into a lined muffin pan. This recipe works best with silicone muffin liners, but paper ones will work too. Just be sure to lightly grease the bottoms.
Fill each muffin cup nearly to the top, making 9 muffins.
Bake the Muffins
Place the muffins in the preheated oven and bake at 350 degrees for 30 minutes.
Cool the Muffins
Lastly, remove the muffins from the oven and place them on a wire cooling rack. Cool to room temperature.
How to Store Paleo Pumpkin Muffins
These muffins are best kept in the fridge up to one week. Like all Paleo baked goods, these muffins do not contain any preservatives and are super moist - meaning they won't last long at room temperature.
In addition, this batch of pumpkin spice muffins can also be stored in the freezer. Place them in an air-tight container or baggie and keep them in the freezer up to one month. When you're ready to eat one, simply defrost it at room temperature or warm it in the microwave.
More Paleo Pumpkin Recipes
I love baking with pumpkin, especially during the fall months! For more easy gluten free pumpkin recipes, check out these reader favorites:
- Pumpkin Cupcakes with Cassava Flour
- Collagen Pumpkin Bread
- Healthy Paleo Pumpkin Muffins
- Paleo Pumpkin Chocolate Chip Bread
Enjoy!
Print
Paleo Pumpkin Pecan Muffins
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 9 muffins 1x
Description
Healthy, moist and easy to make Paleo Pumpkin Pecan Muffins.
Ingredients
- ½ cup pumpkin puree
- ½ cup almond milk
- 2 large eggs
- 3 Tbsp maple syrup
- 1 Tbsp molasses (or maple syrup)
- 2 Tbsp avocado oil (or olive oil)
- 1 tsp vanilla extract
- 1 cup blanched almond flour (80g) sifted, spooned & leveled
- ½ cup coconut flour (42g) sifted, spooned & leveled
- ¼ cup tapioca flour (30g)
- ½ cup raw pecans (60g)
- ¾ tsp baking soda
- ½ tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Place all wet ingredients in food processor or high powered blender. This includes the pumpkin, almond milk, eggs, maple syrup, molasses, avocado oil and vanilla. Blend until smooth.
- Add remaining ingredients to food processor: almond flour, coconut flour, tapioca flour, pecans, baking soda, pumpkin spice and salt. Blend, stopping every so often to scrape the sides, until the batter has a consistent, uniform texture.
- Scoop the batter into a lined muffin pan, filling the muffin cups nearly to the top (making 9 muffins).
- Place the muffins in the oven and bake at 350 degrees F for 30 minutes.
- Remove the muffins from the oven and cool to room temperature on a wire cooling rack.
- Best stored in a sealed container in the fridge up to one week.
Notes
For best results, measure ingredients by weight (when given)
Keywords: pumpkin muffins, paleo muffins, pecan muffins, dairy free, gluten free, snack, breakfast, fall recipes
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